1 oz Saffron Simple Syrup
1/2 oz Lemon Juice (*)
1/4 oz Yellow Chartreuse
Stir with ice and strain into a cocktail coupe. Garnish with an orange twist.
(*) I recommend upping the lemon juice to 3/4 oz to cut back on the sweetness and make the recipe a 4 oz volume.
On Saturday, I decided to visit Stoddard's Fine Food & Ale where Tony Iamunno was tending bar. For my first drink, Tony asked if he could make me something he came up with the day before; the only hint he gave me was asking if I liked saffron. He later explained that the chef had extra saffron simple syrup and he donated it for the bar staff to play with.
Tony asked for name suggestions, and the best I could do was Aurora's Bed from Virgil's Aeneid:
Aurora now had left her saffron bed,
And beams of early light the heav'ns o'erspread,
When, from a tow'r, the queen, with wakeful eyes,
Saw day point upward from the rosy skies.